Ronny Emborg
Atera | New York | August 2016
FEATURED DISHES
Sable Fish, Kale Purée, Tarragon Oil, Meyer Lemon Butter Sauce, and Mussel Stock
Pheasant Egg, Spring Green Vegetables, and Mushroom Bouillon
(1) Lemon Curd Tartlet, Strawberry, Finger Lime; (2) Red Miso, Caramel, and Milk Chocolate; (3) Sea Buckthorn; (4) Floedebolte: Chocolate-Covered Buttermilk Meringue; (5) Chocolate Cookie
Waffle, Eggs, Cheddar, Fermented Mushrooms, and Summer Truffle
California Grape, Dried Olives, and Sonoma County Arbequena Olive Oil
Golden Osetra Caviar, IPA Cream, and Pistachio Ice Cream
PHOTOS: ANTOINETTE BRUNO
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